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PODCAST

The Culinary Institute of America

Videos from The Culinary Institute of America

Explore endless menu possibilities with video podcasts from the chefs at The Culinary Institute of America. Recipes and techniques online at www.ciaprochef.com

arts food

All Episodes

9:57

The Year of the Sphere

The Culinary Institute of America ·

2026/02/20

When we think of molecular gastronomy, we usually picture white tablecloths and tasting menus. But why should fine dining have all the fun?Andrew Hunter, Corporate Chef for Kikkoman USA, breaks down the fundamentals of working with agar agar to create vibrant, flavor-packed spheres that can elevate any menu—from casual concepts to upscale kitchens. Step-by-step, he demonstrates how to transform Kikkoman sauces into “flavor bubbles.” Watch as he creates: Salmon Tataki with Citrus Seasoned Ponzu

en

12:32

Thai Eggplant Relish: Nam Prik Makheau

The Culinary Institute of America ·

2026/02/02

Bo Songvisava and Dylan Jones, own and operate Bo.lan, a restaurant in Bangkok's Thong Lo neighborhood. Bo Songvisava feels this Nam Prik Makheau, or eggplant relish, best represents Thailand because every region of the country has its own special version. The relish is intensely pungent and usually enjoyed with vegetables and rice. This dish also showcases the incredible diversity of Thai eggplant varieties!Watch the full series at: https://www.plantforwardkitchen.org/southeast-asia

en

14:25

Gaeng Som: Thai Sour Curry with Fish

The Culinary Institute of America ·

2026/02/01

Gaeng som, or Thai sour curry with fish is a water-based, sour and spicy Thai curry, often described as a soup, typically featuring seafood and vegetables. It's known for its distinct sourness from tamarind, and incorporates fish, Thai morning glory, pumpkin, and sliced omelet. This type of curry uses broth rather than coconut milk as the base. Bo Songvisava and Dylan Jones, own and operate Bo.lan, a restaurant in Bangkok's Thong Lo neighborhood. Watch the full series at:

en

6:54

Bo Songvisava and Dylan Jones Talk about...

The Culinary Institute of America ·

2026/01/31

Bo Songvisava and Dylan Jones, own and operate Bo.lan, a restaurant in Bangkok's Thong Lo neighborhood. They talk about the importance of working with sustainable produce and the deeply rooted traditions of plant-forward cooking in Thai cuisine.Watch the full series at: https://www.plantforwardkitchen.org/southeast-asia

en

5:36

Banana Blossom Salad with Roasted Peanuts

The Culinary Institute of America ·

2026/01/30

Banana blossoms don't taste like bananas. They have a mild, slightly sweet, and sometimes nutty flavor, and can be eaten raw or cooked. Chef Ian Kittichai at Cuisine Concepts Kitchen in Bangkok, Thailand, shows us how to make a Thai banana blossom salad topped with chopped peanuts and shredded coconut.Watch the full series at: https://www.plantforwardkitchen.org/southeast-asia

en

4:43

Thai Peanut Sauce

The Culinary Institute of America ·

2026/01/29

Chef Ian Kittichai at Cuisine Concepts Kitchen in Bangkok, Thailand, shows us how to make a classic satay sauce. Spicy, sweet, rich, and creamy, Thai peanut sauce can be enjoyed with satay, noodles, or as a dipping sauce for fried tofu skins, like Chef Ian shows us here.Watch the full series at: https://www.plantforwardkitchen.org/southeast-asia

en

5:16

Nam Makua: Thai Eggplant Relish

The Culinary Institute of America ·

2026/01/28

Chef Ian Kittichai at Cuisine Concepts Kitchen in Bangkok, Thailand shows us how he makes nam makua, which means eggplant relish or dip. This northern Thai dish is made by pounding grilled eggplant, shallots, and chilies in a mortar and pestle along with some palm sugar and fish sauce. The relish is served with fried tofu skins, tapioca crackers, and cucumbers for dipping. Thai relishes, known as nam prik, are typically eaten as a side dish with steamed rice, or as a topping for grilled meats or

en

9:53

Panang Curry with Peanuts and Tofu

The Culinary Institute of America ·

2026/01/27

Chef Ian Kittichai at Cuisine Concepts Kitchen in Bangkok, Thailand, shows us how he makes panang curry with fried tofu. The addition of ground cumin, coriander and peanuts differentiate panang curry from red curry. Chef Ian shows the key technique of maximizing the panang curry flavor by cooking the curry paste in the coconut milk until it splits.Watch the full series at: https://www.plantforwardkitchen.org/southeast-asia

en

6:39

Massaman Curry with Chicken and Peanuts

The Culinary Institute of America ·

2026/01/26

Massaman curry is a fusion dish, incorporating influences from Thai, Indian, and Malaysian cuisines. Chef Ian Kittichai is the owner of Khum Hom Thai restaurant in the Mövenpick BDMS Wellness Resort Bangkok. Here he prepares Massaman curry with chicken, potatoes and peanuts. Chef Ian explains the importance splitting the coconut milk in order to bring out the flavor of the curry paste. Watch the full series at: https://www.plantforwardkitchen.org/southeast-asia

en

8:33

Khao Kluk Kapi: Shrimp Paste Fried Rice

The Culinary Institute of America ·

2026/01/25

Khao kluk kapi is a popular Thai fried rice dish seasoned with umami-packed shrimp paste and then served with a variety of sides and toppings, including sliced green mango, Thai chiles, green beans, and a fried egg. The dish is known for its combination of salty, sweet, sour, and spicy elements. Chef Ian Kittichai is the owner of Khum Hom Thai restaurant in the Mövenpick BDMS Wellness Resort Bangkok. Watch the full series at: https://www.plantforwardkitchen.org/southeast-asia

en

3:03

Tom Kati Bai Liang Goong: Coconut Milk Soup with...

The Culinary Institute of America ·

2026/01/24

Chef Benz Mahasuk is the head chef of Khum Hom Thai restaurant by Chef Ian Kittichai in the Mövenpick BDMS Wellness Resort in Bangkok. Here he shows us how to make a popular soup, Tom Kati Bai Liang Goong. Tom Kati Bai Liang Goong is a creamy coconut milk soup with shrimp and “bai liang” or malindjo leaves, which are similar to spinach. The soup’s milder flavor cool your palate, and make it a great companion to the fierier Thai dishes served with it. Watch the full series at:

en

4:30

Gang Kua Hed Kareng: Thai Yellow Curry with Mushrooms...

The Culinary Institute of America ·

2026/01/23

Chef Ann Pavita Sae-Chao is the Executive chef of Khum Hom Thai restaurant by Chef Ian Kittichai in the Mövenpick BDMS Wellness Resort Bangkok. Here she prepares yellow curry with mushrooms or gang kua hed kareng. Gang kua is a type of curry paste from southern Thailand.Watch the full series at: https://www.plantforwardkitchen.org/southeast-asia

en

7:29

A Tour of Bangkok’s Or Tor Kor Market with Chef Ian...

The Culinary Institute of America ·

2026/01/22

Chef Ian Kittichai gives us a tour of Or Tor Kor Market in Bangkok, known for its produce, prepared foods, and seafood. CNN named Or Tor Kor Market as one of the top 10 best fresh markets in the world in 2017. On this market tour, Chef Ian shows us some of his favorite snacks, and some of Thailand’s lesser known fruits and vegetables.Watch the full series at: https://www.plantforwardkitchen.org/southeast-asia

en

8:44

Interview with Chef Ian Kittichai

The Culinary Institute of America ·

2026/01/21

Chef Ian Kittichai is the owner of Khum Hom Thai restaurant in the Mövenpick BDMS Wellness Resort Bangkok. He talks about his childhood memories of selling produce at the market in Bangkok, as well as having plant-based menus available at each of his restaurants.Watch the full series at: https://www.plantforwardkitchen.org/southeast-asia

en

10:53

Vegetarian “Pork Belly” Salad

The Culinary Institute of America ·

2026/01/20

Chef Luke Nguyen, restaurateur, author and television show host, shows us his creative Vegetarian “pork belly” salad. He makes a batter from tapioca starch, rice flour, and coconut milk layered with tofu and baguette. This is steamed then flash fried to create a finished product with an uncanny resemblance to pork belly. He serves the pork belly in a pomelo and herb salad. Watch the full series at: https://www.plantforwardkitchen.org/southeast-asia

en

11:56

Bánh Khọt Chay: Vietnamese Savory Pancakes

The Culinary Institute of America ·

2026/01/19

Inspired by the street food of Vietnam, banh khot are mini savory pancakes, typically made from a batter of rice flour, cornstarch, turmeric, and coconut milk. While these are usually topped with shrimp, these plant-based banh khot are topped with mushrooms. Chef Mai Pham from Lemon Grass Restaurant is joined by Chef Luke Nguyen, restaurateur, author and television show host, to show us how to make this dish. Watch the full series at: https://www.plantforwardkitchen.org/southeast-asia

en

7:09

Chef Luke Nguyen Talks Plant-Forward Vietnamese Cooking

The Culinary Institute of America ·

2026/01/18

Chef Luke Nguyen is a restaurateur, author, and television show host on multiple series, including Luke Nguyen's Vietnam and Master Chef Australia. He talks to Chef Mai Pham of Lemon Grass Restaurant about cooking creative plant-forward dishes at his restaurant Vietnam House in Ho Chi Minh City.Watch the full series at: https://www.plantforwardkitchen.org/southeast-asia

en

7:23

Phillipe Le Bourhis Talks Sustainable Hospitality at...

The Culinary Institute of America ·

2026/01/17

Phillipe Le Bourhis is general manager at Hotel des Arts Saigon, MGallery Hotel, in Hồ Chí Minh, Vietnam and talks about his hospitality philosophy and serving sustainable meals to his international guests. The hotel includes two restaurants – the Saigon Kitchen, which serves buffet-style dining, and the Albion, which serves modern British cuisine. Watch the full series at: https://www.plantforwardkitchen.org/southeast-asia

en

8:53

Goi Buoi: Vietnamese Pomelo Salad with Tofu and Peanuts

The Culinary Institute of America ·

2026/01/16

Goi buoi, or Vietnamese pomelo salad, is a refreshing blend of juicy pomelo, mint, chili, crunchy fried shallots and toasted peanuts. Pomelos are the largest member of the citrus fruit family, and a Southeast Asian cousin of the grapefruit. Executive Chef Benoit Leloup and Junior Sous Chef, Hoang Long from Hotel des Arts Saigon show Chef Mai Pham from Lemon Grass Restaurant in Sacramento, CA how they make this delicious salad.Watch the full series at:

en

13:05

Gỏi cuốn: Vietnamese Fresh Spring Rolls

The Culinary Institute of America ·

2026/01/15

These vegetarian gỏi cuốn or fresh Vietnamese spring rolls contain rice vermicelli noodles, mushrooms, herbs and vegetables in a rice paper wrapper. They are served with a peanut dipping sauce. Executive Chef Benoit Leloup and Junior Sous Chef, Hoang Long from Hotel des Arts Saigon show Chef Mai Pham from Lemon Grass Restaurant in Sacramento, CA how they make this delicious appetizer.Watch the full series at: https://www.plantforwardkitchen.org/southeast-asia

en

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